Chilaquiles (pronounced cheela keel es) or Mexican Lasagna Ingredients: 2 tbsp olive oil 2 onions finely diced 2 cloves

garlic minced 1 28 oz can diced tomatoes or can use tomatoes Mexican style with green chilies with the liquid they are packed in. 2 16 oz cans of red beans or kidney beans, drained and rinsed 1 4oz can chopped green chilies 2 bunches of fresh spinach with stems removed (or one square package of chopped frozen spinach thawed) 24 corn tortillas cut into 1 inch strips 2 cups IMO or sour cream - 1pint 1 lb grated Monterey jack or cheddar style grated veggie cheese Preheat oven to 350. Heat oil in large skillet over medium high heat (about 7 on a scale of Low,2, 3,4,5,6,7,8,Hi) add onions and saut for 5 minutes, add garlic and continue to cook until onions are tender (another 5 minutes) Stir in tomatoes & its liquid, drained beans and green chilies. If using fresh spinach, boil a pot of water and put in the spinach leaves and cook for two minutes. Remove from water and run cold water over them and drain well. In an 11X 13 or 9X12 baking dish, spread half of the tomato mixture, top with 1/2 the tortilla strips. Spoon about 1/2 the sour cream over the tortillas and spread out. Arrange half of the spinach over the sour cream and top with 1/2 the grated cheese. Repeat the process with the remaining ingredients (Tomato mixture, tortillas, sour cream, spinach and cheese) Bake 35 minutes or until hot and bubbly. Let stand 10 minutes before serving.